The complexity of a cocktail doesn’t always translate well into food, but I’ve found a reliable medium in the form of classic pound cake. As summer is winding down and there is a ton of fresh fruit at the market, I have been breaking these out more often. It’s simple even if you’re not a […]
It’s green walnut season again… nope, it’s over. These things are only around for a few weeks, so grab them while you can. The last time I cranked out a significant batch of nocino was 2010, and I loved it, but my partner in crime at the time found the menthol and herbal flavors too intense (the term she […]
You’re the reason your dad drinks, so you might as well get him what he wants for Father’s Day. Spirits There’s even more Japanese influence in the American bar scene now than there was among the Impressionists, so try starting with one of these new, fantastic (yet affordable enough to not make him ask why you […]
It doesn’t get much easier than this: equal measures of three ingredients to make these six fantastic cocktails from only eight bottles – and now I have an excuse to make a new Venn Diagram (here is last week’s). Stir ingredients with ice and strain into a chilled cocktail glass or an old fashioned glass with a big […]
It doesn’t get much easier than this: equal measures of three ingredients to make these four fantastic cocktails from only six bottles – and now I have an excuse to make a Venn Diagram. Stir ingredients with ice and strain into a chilled cocktail glass or an old fashioned glass with a big cube of ice. Garnish with […]
Last Thursday, I hosted a workshop on making cocktail bitters at San Francisco’s Museum of Craft and Design. We sold out all 60 tickets, the crowd was in high spirits throughout the night, and everyone seemed excited by what they made, so I’m already pondering venues to teach DIY Bitters again.
I was invited to present a workshop on how to make cocktail bitters at home during the inaugural Batch Made Market in San Francisco, and it was a big success! We did a quick overview of bitters’ history and uses, then dug into the tools, processes and testing methods for making bitters. It was a […]
I’ve been experimenting with bitters recipes, and the biggest challenge is time (second is finding obscure herbs). Bitters need to sit a few weeks for the alcohol to fully extract flavors, so my latest quick-fix was high pressure.
This is my first Father’s Day as a dad, and my parents just came out to visit from Vermont to meet the baby and spend some time with me in San Francisco. Along with sound advice on parenting and relationships, my father dropped some cocktail wisdom on me when I took my folks out to […]
On a lark, I practiced my glass etching skills on a few beautiful St. George Spirits apothecary bottles, and the folks I shared them with seem to think I should run with it, so I am considering selling a line of up-cycled liquor bottles as spirits decanters for the home bar. I hope to craft […]